The origin of a pecan pralines recipe, (pronounced praw-leens), is actually quite interesting.
In the 17th century, Grand Marshall Praslin was known for his amorous adventures.
He seduced his girlfriends with homemade chocolate bonbons.
When his chef, Clement Lassagne, ran out of chocolate, Lassagne created a new candy from brown sugar and almonds. He named the candy, praslin after his employer.
When French colonists brought praslins to Louisiana, the recipe was adapted. Pecans, which are native to Louisiana, were substituted for almonds.
The name changed and milk was added to the recipe to give it a creamier texture. And the rest is history!
Now the best recipes require talent and are well worth it! However, Granny Boutte found a recipe for me, the cooking challenged, that requires NO candy thermometer! The recipe is quite good.
Can a microwave version do this delicacy justice? You be the judge!
Mix cream and sugar together. Microwave 13 minutes on high.
Remove from microwave. Add margarine and pecans. Quickly stir.
Drop onto waxed paper using a tablespoon.
Make the original almond pralines recipe by substituting almonds!